These rich buttery biscuits with a chewy almond-citrus filling are my favourite Easter treat. Topped with a simple icing and a mini egg, they are gorgeous to give as gifts, or to eat yourself. They also give some relief from the chocolate-laden treats so abundant at Easter time. Happy baking!! xx
400g plain flour, sifted
175g caster sugar
2 egg yolks
Grated rind of ½ a lemon
300g icing sugar, icing
300g ground almonds
2 egg whites
Grated rind of 1 lemon
2-2½ teaspoons orange blossom water
In a food processor, blitz flour, sugar & butter until it resembles fine breadcrumbs.
Add egg yolks, lemon zest & sufficient cold water to bring together. Knead gently to form a smooth ball and then cover in cling film and refrigerate for 20mins.
Meanwhile, add the lemon zest, orange blossom water, egg whites & sugar to the ground almonds. Mix until combined.
Preheat oven to 180°C or 160°C fan-forced.
Roll pastry out to a 2-3mm thickness on a lightly floured surface. Cut out 2 of each shape (we used round & oval shaped cutters of varying sizes).
Spread almond paste on one half and lay matching shapes on top, pressing the edges together.
Bake for approximately 20 mins or until golden brown.
Allow to cool before decorating with glacé icing & mini easter eggs or speckled eggs.
Adapted from ‘The Food and Cookery of Malta’ (1999)